Tamale Pie With Black Bean Salsa |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sort of a polenta with salsa topping. Sounds good-and it's very healthy, too. Ingredients:
1 1/2 cups cornmeal |
2 cups water |
2 cups vegetable broth |
1/2 cup green bell pepper, chopped |
1/2 cup red bell pepper, chopped |
1/2 cup chopped onion |
1 garlic clove, minced |
1 cup corn |
1 (4 ounce) can mild green chilies |
1 chipotle chile in adobo, minced |
15 ounces black beans, rinsed and drained |
1 large tomato, chopped |
1/2 small onion, chopped |
1 dash cayenne pepper (optional) |
1 dash cumin |
1 dash chili powder |
1/2 chipotle chile in adobo, minced |
2 chopped tomatillos |
Directions:
1. Mix all pie ingredients except for corn meal. Bring to a slight boil and slowly whisk in corn meal.
2. Continue to whisk and as it thickens, stir constantly till a spoon will stand up straight in it.
3. Pour into an 8x8 casserole dish and let it set while you make the salsa.
4. Mix all salsa ingredients together in a bowl. Serve on top of the tamale pie.
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